Strawberry Pineapple Jalapeño Paloma


2 oz. Tanteo Jalapeño Tequila
1.5 oz. Natalie’s Strawberry Lemonade
1 oz. pineapple puree*
0.5 oz. lime juice
2 Tbsp. honey or maple syrup
Sparkling water
Lime wedge, for garnish
Jalapeños, for garnish

Strawberry Salt Rim:
2 freeze-dried strawberries, crushed
1.5 Tbsp. sea salt

Pineapple Puree:
10 oz. frozen pineapple
1.5 cups water


1. Use a lime wedge to coat the rim of a rocks glass. Dip the rim in the strawberry salt mixture.
2. Add Natalie’s Strawberry Lemonade, pineapple puree*, lime juice & honey to the glass. Mix well.
3. Add in Tanteo Jalapeno tequila & mix. Top off with sparkling water & ice cubes.

*Pineapple Puree:
1. Add the frozen pineapple & water to a high-speed blender & blend for 1-2 minutes.
2. Use a fine-mesh strainer to strain the liquid & discard the pulp.